Adam Platt's lengthy gastro-peregrination of places to dine and wine in New York City in 2009 where "the city’s hottest new dining neighborhood isn’t Nolita, or Fort Greene, or even Tribeca; it’s that perennial culinary wasteland, the Upper West Side." He also includes this restaurant in my neighborhood:
All sorts of high-end barnyard creations also adorn the menu at Bussaco, on Union Street in Park Slope, but if you’re wise, you’ll conclude your ramble through the gastronomic wilds of Brooklyn with one or two of the restaurant’s deceptively artful desserts. The seasonally changing treats have included platters of fresh-baked chocolate-chip and peanut-butter cookies and an elevated version of crème caramel touched with maple. But the dish my confection-starved food friends in Brooklyn can’t stop nattering about is the densely creamy, icy-smooth panna cotta, which is served with wedges of grapefruit or roasted strawberries and decorated with a dusting of vanilla beans.
Anyone wanna go?